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EFFECT OF GAS-PACKAGING ON THE KEEPING QUALITY OF TURKEY BREAST FILLETS STORED AT 274 K (1 DEG C).

Author(s) : MEAD G. C.

Type of article: Article

Summary

THE KEEPING QUALITY OF TURKEY BREAST FILLETS STORED FOR THREE WEEKS AT 274 K IN VACUUM PACKS AND PACKS CONTAINING 30% CO2 IN N2 WAS COMPARABLE. THERE WAS LITTLE DIFFERENCE IN THE COMPOSITION OF THE MICROFLORA WHICH COMPRISED MAINLY < ATYPICAL LACTOBACILLI >. INCORPORATION OF 10 OR 20% O2 IN PACKS CONTAINING 20-30% CO2 AS A POSSIBLE MEAN OF MAINTAINING OR ENHANCING MEAT COLOUR, LED TO THE RAPID DEVELOPMENT OF UNPLEASANT FLAVOURS IN THE COOKED MEAT. WITH ALL TYPES OF PACKS, HYPOXANTHINE, WHICH MIGHT BE EXPECTED TO AFFECT MEAT FLAVOUR, INCREASED DURING THE STORAGE AND WAS INFLUENCED BY THE COMPOSITION OF THE GASEOUS ENVIRONMENT. IN VACUUM PACKS, HIGHER CONCENTRATIONS OF HYPOXANTHINE WERE ASSOCIATED WITH MUSCLE PH VALUES OF 6.0 OR ABOVE.

Details

  • Original title: EFFECT OF GAS-PACKAGING ON THE KEEPING QUALITY OF TURKEY BREAST FILLETS STORED AT 274 K (1 DEG C).
  • Record ID : 1984-1051
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 16 - n. 3
  • Publication date: 1983/05

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